Why You Rarely See Grilled Bacon

There are plenty of meats that deserve their spot on the grill. Burgers and grilled chicken get texture and flavor from those char marks, and brisket or ribs can cook low and slow over a grill's indirect heat, making them fall-off-the-bone delicious. But there is one type of meat you rarely see on the grill: bacon. That's because, as much as we love this savory, fatty meat, it cooks better — and is less dangerous — when it's done on a stovetop or in the oven.

You can cook bacon in a pan on the stove, but it's just not a meat that shines on grill grates. Bacon, like other meats, cooks in its own fat, but it's a type of meat that needs to cook evenly. Since grill grates have gaps in between, and the bacon gets wavy as it cooks, preparing it on the grill can lead to uneven cooking, meaning you'll get some parts of the bacon that are extra crispy and others that look like they were taken off the grill too soon. Not to mention, bacon can actually be a potential fire hazard. Skip the grill here; the best way to cook bacon is in the oven or on the stove.

Some people like crispy bacon, while others prefer it a little chewier, but most people aren't interested in bacon that's half-and-half. There is too much space between the grill grates, so it's not worth the frustration of trying to get it to cook evenly. But even more important than the uneven cooking is the fire hazard that bacon poses on the grill.

Bacon renders grease as it cooks; you'll never need oil or cooking spray to crisp it up. While its fat adds flavor, if you cook bacon on the grill, you're exposing it to the open flames below. As the grease seeps from the bacon, it will inevitably fall through the grates and hit the flames, which can lead to flare-ups. Bacon grease is already a fire hazard, so cooking it in a more controlled environment — such as in a pan over a stovetop flame or on a sheet pan in the oven — is the safer option here. If, for example, you're camping and grilling is your only option, then it can be done, but you should place a sheet of aluminum foil on the grates and then add the bacon on top of the foil. Create edges by folding the foil upward, which will help catch any grease. Thick-cut rashers from your butcher or a smokehouse will also fare better on the grill, especially when crisping up over indirect heat. It's thinner strips that require attentiveness.